Melt margarine and butter. Add rest of ingredients, except for nuts and chips. When well mixed, add the chips and nuts.

Refrigerate for 1 hour. Scoop dough into balls about the size of a golf ball. Place on an ungreased cookie sheet, about 8 to a pan. Bake at 350° for 10-12 minutes. Cookies should be lightly browned on edges. Allow to cool 5 minutes before removing from pan. These are better the same day they are made. Variations: Use white chocolate chips and dried cranberries instead of the chocolate with chopped walnuts or almonds.

Note: To make those little square dough pieces you can buy in the store (for 1/2 the price I might add), line a 9 x 13 pan with plastic wrap. Pat dough in pan about 2" deep. With spatula, cut across dough to make 2" squares. Freeze until firm, then break apart into 1 dozen increments. Place in 1 qt. freezer bags. Fresh cookies are only 15 minutes away!!

Mix shortening and sugar first. Add the rest of the ingredients. Form into 2" balls.

Roll in sugar and place on ungreased cookie sheet. Bake at 350°F for 8 to 10 minutesuntil lightly browned and tops are cracked. Yield: 3 dozen cookies.

Note: If your only experience with gingersnaps are the hard disks at the grocery store, please try these. The recipe came from a grandma at a church potluck. They should be crisp on the edges and chewy in the center and they are wonderful with a cold glass of milk. I love to make these year round, but they are the perfect Fall cookie.